Chocolate Mint Cupcakes

Directions

1. 1
   Preheat oven to 350°F and line two 12-cup mini muffin pans with baking cups.
2. 2
   In a small bowl, whisk together boiling water and cocoa, then set aside to cool completely.
3. 3
   Beat sugar, butter and peppermint extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs and beat well. Set aside.
4. 4
   Whisk together flour, baking soda, baking powder and salt in a medium bowl. Add half of flour mixture to the sugar mixture and beat until just combined. Add cocoa mixture, then finish by adding the remaining flour mixture.
5. 5
   Fill each baking cup with a slightly rounded tablespoon of batter, to about 1/4 inch below the top of the liner. Bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes. Cool the cupcakes for 2 minutes in the pan on a wire rack. Then holding an edge of each liner, carefully lift the cupcakes from the pan and place them on the wire rack to cool completely before frosting.
6. 6
   To make buttercream frosting, beat butter in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar and beat until smooth. Add peppermint extract and beat on medium speed until airy. Fit a pastry bag with a large French tip and fill the bag with the buttercream. Then pipe a spiral onto the top of each cupcake.
7. 7
   Store leftover cupcakes in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving.